This is also called galanga, siamese ginger or kha. It has a pale yellow root and has very distinctive taste. 

They are used in soup and curry paste. It’s need to be removed the skin and cut into thiny slices when added in soup ( it is not eaten)  and well chopped when making curry pastes.

Ginza can be store in the refrigerator for a few weeks and can also be cut into thin slice and frozen. 

Dries ginza need to be soaked in the water before using.  Dries ginza and  ginger can also be used as a substitutes

 

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